Analysis of odour and taste problems in high-density polyethene.
The compounds that cause off-flavours in plastics, have been recognized mainly as carbonyl compounds (aldehydes, ketones and esters). They occur in low concentrations, and due to their low-threshold odour concentrations, their typical odours were identified. Most of these off-flavour compounds are volatile. Chemical analysis of smelling compounds requires a very sensitive method with a high-resolution capability. The analysis of volatile organic compounds (VOCs) in high density polyethene (HD-PE) granules and waters in which the granules have been shaken for 4 h, were carried out by gas chromatography-mass spectrometry-sniffing system (GC-MS-SNIFF) and by gas chromatography-fourier transform infrared spectroscopy-sniffing system (GC-FTIR-SNIFF). A purge-and-trap technique was used to introduce the VOCs from samples into the gas chromatograph. Leaching waters of HD-PE granules were also evaluated by panel. This panel agreed upon six descriptive attributes for odour: sweet, chemical, stale, dusty, foul and floor-cloth. The attributes for taste were: sweet, metallic, stony, pungent, dusty, plastic, foul, stink bug and candle grease.
Villberg
K
K
University of Jyväskylä, Department of Chemistry, Finland.
Veijanen
A
A
Gustafsson
I
I
Wickström
K
K
D002849:Chromatography, Gas / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D011095:Polyethylenes / Q000737:chemistry*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013649:Taste; D014881:Water Supply / Q000032:analysis* / Q000592:standards
D011095:Polyethylenes